ANP 505 MONOGASTRIC NUTRTION (2 UNITS) Course Team: Prof. T. S. Olugbemi – ABU, Zaria (Course Writer) Prof. Grace E. Jokthan – NOUN (Programme Leader) Prof. G. S. Bawa - ABU, Zaria (Course Editor) Dr. Ahmed A. Njidda – NOUN (Course Coordinator) NATIONAL OPEN UNIVERSITY OF NIGERIA TABLE OF CONTENTS TABLE OF CONTENTS .............................................................................................................................. ii INTRODUCTION .................................................................................................................................... 1 COURSE AIM .......................................................................................................................................... 1 COURSE OBJECTIVES .......................................................................................................................... 1 COURSE MATERIALS ........................................................................................................................... 2 MODULE 1: PRINCIPLES OF MONOGASTRIC NUTRITION ........................................................... 3 UNIT 1: Basic definitions and nutritional limitations of Monogastric animals ........................................ 3 1.0 INTRODUCTION .............................................................................................................................. 3 2.0 OBJECTIVES ..................................................................................................................................... 3 3.0 MAIN CONTENT .............................................................................................................................. 4 3.1 Basic Definitions ................................................................................................................................. 4 Nutritional Limitations of Monogastric Animals .................................................................................... 10 4.0 CONCLUSION ................................................................................................................................. 10 5.0 SUMMARY ...................................................................................................................................... 10 6.0 TUTOR-MARKED ASSIGNMENT ................................................................................................ 11 7.0 REFERENCES/FURTHER READINGS ......................................................................................... 11 UNIT 2: FEEDING BEHAVIOURS OF MONOGASTRIC ANIMAL ................................................. 12 1.0 INTRODUCTION ............................................................................................................................ 12 2.0 OBJECTIVES ................................................................................................................................... 12 3.0 MAIN CONTENT ............................................................................................................................ 13 3.1 Feeding Behaviour ...................................................................................................................... 13 3.2 Factors affecting feeding behaviour .................................................................................................. 13 3.2.1 Diet selection .......................................................................................................................... 13 3.2.2 Temperature ............................................................................................................................ 14 ii 3.2.3 Water availability .................................................................................................................... 14 3.2.4 Physiological state................................................................................................................... 14 3.2.5 Health status ............................................................................................................................ 15 3.2.6 Stress ....................................................................................................................................... 15 4.0 CONCLUSION ................................................................................................................................. 15 5.0 SUMMARY ...................................................................................................................................... 15 6.0 TUTOR-MARKED ASSIGNMENT ................................................................................................ 15 7.0 REFERENCES/FURTHER READINGS ......................................................................................... 16 UNIT 3: DIGESTIVE SYSTEMS AND ADAPTATION OF MODE OF FEEDING ........................... 17 1.0 INTRODUCTION ............................................................................................................................ 17 2.0 OBJECTIVES ................................................................................................................................... 17 3.0 MAIN CONTENT ............................................................................................................................ 18 3.1 Digestive tract of poultry ................................................................................................................. 18 3.2 Role of Fibre in Poultry Nutrition ..................................................................................................... 20 3.2.1 Reduced cannibalism ..................................................................................................................... 20 3.2.2 Decreased ammonia emission ........................................................................................................ 20 3.2.3 Reduced yolk and plasma cholesterol ............................................................................................ 20 3.2.4 Fibre and mineral balance .............................................................................................................. 21 3.2.5 Fibre and nitrogen balance ............................................................................................................. 21 3.2.6 Pigmentation of egg and meat ........................................................................................................ 21 3.2.7 Digestibility in Poultry ................................................................................................................... 21 3.3 Digestive tract of swine .................................................................................................................... 22 3.4 Digestive tract of the rabbit ......................................................................................................... 24 4.0 CONCLUSION ........................................................................................................................... 26 5.0 SUMMARY ...................................................................................................................................... 26 6.0 Tutor-Marked Assignment ................................................................................................................ 27 iii 7.0 References/Further Readings ............................................................................................................ 27 MODULE 2: FEEDSTUFFS AND FEEDING STANDARDS.............................................................. 29 UNIT 1: DEFINITIONS AND CLASSIFICATIONS OF FEEDSTUFFS ....................................... 29 1.0 INTRODUCTION ............................................................................................................................ 29 2.0 OBJECTIVES ................................................................................................................................... 30 3.0 MAIN CONTENT ............................................................................................................................ 30 3.1 Definition .......................................................................................................................................... 30 3.2 Classification of feedstuffs in monogastric feeding .......................................................................... 30 3.2.1 Roughages ...................................................................................................................................... 30 3.2.2 Energy and basal ..................................................................................................................... 30 3.2.3 Protein supplements or concentrates .............................................................................................. 31 3.2.4 Vitamin and mineral supplements .................................................................................................. 31 3.2.5 Non-nutritive .................................................................................................................................. 31 3.3 Nutritive value of feedstuffs ....................................................................................................... 31 3.3.1 Determination of Nutritive Value ........................................................................................... 31 4.0 CONCLUSION ................................................................................................................................